Yogurt-Marinated Chicken with Beet Salad
Yogurt-Marinated Chicken with Beet Salad might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 39g of protein, 16g of fat, and a total of 347 calories. From preparation to the plate, this recipe takes approximately 4 hours and 40 minutes. If you have lemon juice, garam masala, chicken thighs, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a good option if you're following a gluten free diet.
Instructions
Combine first 8 ingredients (through ginger) in a large bowl.
Add chicken thighs; toss to coat. Cover and chill at least 4 hours.
Combine tomato and next 4 ingredients (through cilantro) in a medium bowl.
Combine juice, olive oil, and 1/2 teaspoon salt.
Pour juice mixture over beet mixture, and toss to coat. Cover and chill at least 2 hours.
Heat a grill pan over high heat. Coat pan with cooking spray.
Remove chicken from marinade, and discard marinade.
Sprinkle chicken evenly with remaining 1/2 teaspoon salt.
Add half of the chicken to pan; cook chicken 4 minutes on each side or until done. Repeat procedure with the remaining chicken.